Okay, this one seems like a long recipe, but it's really not!!!! From start to finish, it took me about 15-20 minutes to make!
I wanted to try something new (vermicelli, it's sooo good!),and had a craving for something with a bit of an Asian flare to it.
Ginger & Lemon Grass Chicken With Rice Vermicelli
Ingredients:I wanted to try something new (vermicelli, it's sooo good!),and had a craving for something with a bit of an Asian flare to it.
Ginger & Lemon Grass Chicken With Rice Vermicelli
- 1 chicken breast
- 1 stalk of lemon grass, finely diced {when purchasing lemon grass, look for stalks that have no bruising/brown spots. Look for as much green colour as possible near the tops of the stalks, and pale yellow near the bottom. You also want them to be firm. To prepare lemon grass, you need to remove the outer “woody” layer prior to using. Cut off the bottom 2 inches of the stalk, and the top inch. Finely slice, and chop, the remaining stalk.}
- 1 tsp freshly grated ginger {when using fresh ginger, simply break off the amount that you will need, then wrap the rest in a paper towel and place it in a sealed plastic bag in your fridge. You can peel the ginger with a vegetable peeler, but I find that it’s easier to just use a knife. Use the finest holes on a cheese grater to grate the ginger,and you’re good to go!}
- 2 green onions, finely diced
- 1 medium orange bell pepper
- 1 tsp low sodium soy sauce
- dash chili pepper
- 2 tsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 1/2 cup rice vermicelli
- In a deep frying pan/wok over medium heat, heat the 2 tsp extra virgin olive oil for about 2 minutes.
- Cut the chicken into chunks, and add to the pan.
- Add the ginger and lemon grass once the chicken starts to turn from raw to white.
- While the chicken is cooking: In a pot, boil water.
- Once the water has been brought to a boil, add the 1/2 cup rice vermicelli.
- This is important! Only cook the vermicelli in the boiling water for 1 minute! Any longer, and it will become a soggy mess.
- Remove the pot from the heat, and drain immediately. Rinse the vermicelli with water to prevent sticking, and set aside.
- Check that the chicken no longer has any raw parts inside of it.
- Once it is cooked through, add the green onions, orange bell pepper, and dash of chili pepper.
- Cook until the chicken starts to brown.
- Add the 1 tsp extra virgin olive oil and soy sauce. Stir to coat chicken and bell pepper evenly.
- Add the vermicelli to the chicken, and stir a couple of times to coat the vermicelli with the juices in the pan. After about 15 seconds, remove the pan from heat.
- Serve immediately, and enjoy!